We often enjoy pulled pork made in the crockpot so I was quite excited to come across this variation on a theme. We like spice so the combination of pulled pork, Jamaican jerk spices and fresh pineapple felt like we took a little Caribbean holiday on a warm Summer evening.
1.5K Pork Shoulder Joint, skin removed and trimmed of fat (a little is ok)
6 crushed cloves of garlic
1-3 Tbsps Jerk seasoning, depending on your heat preference
1/2 tsp sea salt
Juice of 1 lime
1/2 cup fresh orange juice
Salsa
1 1/2 cups chopped fresh pineapple
1 chopped red pepper
6 sliced spring onions
Juice of 1/2 lime
Pinch of Salt
Rice to serve
The night before cooking combine the garlic, jerk seasoning and sea salt and rub into the pork. Refrigerate overnight.
In the morning place the pork in the crockpot and pour over the lime and orange juices. Cook on low for 9 hours, turning meat halfway through. Remove pork and shred with 2 forks. Drain cooking juices, retaining 1 cup. Return pork and the reserved juices to the crockpot and cook for a further 15 mins.
Combine all the salsa ingredients in a bow. Serve the pork over rice with the salsa on top.
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